Popped rice and process of making the same.



113T r s PATENT ounce.

wrtnmfaaigscnuvmn, or sAN FRANCISCO, cA IronNIA.

rorrnn RICE AND Pnocnss or MAKING THE SAME.

1,201,510.- 1 No Drawing; I

a ZZ whom it may concern:

.Be it known that I,'W1LL1AM B. SoHUY- man, a citizen of the United States, residing atKSan, Francisco, in the county of San 5 Francisco and State of California, have invented new and useful Improvements in strength of the rice isleft in the finished Popped Rice andProcesses of Making the Same,=; of which the following is a specifiil'bfv'lde'a process of popping and preparing rice and the invention consists of said process and of the popped rice pro duced thereby.

The process is as follows :-I l'ace paddy rice in a closed vessel, and, while agitating the rice, preferably by revolving the vessel,- I steam the rice by injecting into the vessel steam at about 50 ounds pressure. This steaming process being continued forfrom eight to ten minutes, the bran coating of the rice, which, in its normalcondition, is brittle, becomes tough and strong. Next, without being exposed to the outside atmosphere f or to any cooling influence, the rice with the, hull thereon is transferred to another vessel to a high'temperature.

' in'which it is heated The great heat tends to expand the rice, but

this expansion is prevented by'its inclosure.

3 0 within the bran coating, and the utility of the treatment by steam is now apparent, for

said bran coating has been toughened and strengthened to such adegree that the expan'sive efiect of the heat is resisted by the i coating so long'that,-when the expansive effeet of the heat overcomes the resistance of the coating, the expansion takes. place v10- lently; in other words, the rice pops. The

heat -must, however, be applied in a special: 4.0 manner. If the grains of ricewere put in an oven, they would simply roast and would not pop at all, and if they were exposed to a flame, while they would pop they would also burn and be discolored. result the rice is heated by applying external heat tothe vessel in which 11; has been transferred as aforesaid, and the vessel is revolved so as to'agitate the .rice therein. At the same time a current of air is caused to pass continuously through the vessel "from one end to-the other, --which current carries'ofi' the vapors which are given off from the rice while it is being-heated.

Speeificatiqn of Letters Patent.

present invention has for its object 0 avoid this 'My process is preferably used in a con tinuous manner, fresh grains being supplied while popped rice is removed.

Finally, I separate the hull from the ruptured bran coating and the rice adhering thereto. By this process the Whole of the l. The method of preparing rice' which consists in steaming the rice with the bran coating thereon, and then heating the same with a dry heat.

2. The-method of preparing rice which consists in steaming the rice with the bran coating and the hull thereon, then heating the same with a dry heat, and then removing the hull. i

3. The method of preparing rice which consists'in steaming and agitating the rice Patented Oct. 17,1916. Application filed June 19, 1916; Serial No. 104,503.

with the bran coating thereon and then heat- 1 ing the same with a dry hea 4:. g The method of preparing rice which consists in steaming and agitating the rice with the bran coating and hull thereon, then heating the same with a dry heat, and then removing thefhull.

5.. The method of preparing rice which consists in steaming and agitating the rice with the bran coating thereon, then heating the same with-a dry heat, and causin air to pass in contact with the rice while eatmg. I

6. The method of preparing rice which consists ,in' steaming and-agitating the ,rice withth'e bran coating and hull thereon, then heating the same with a dry heat, then removing the hull, and causing air to pass in contact 'with'the rice while heating.

7. A rice'produ'ct consisting of the ruptured bran'coating and theparticles of rice SCHUYLER. 

